Sugar Cookies (soft)

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, cream together the butter, shortening and sugar. Stir in the eggs and vanilla. Combine the flour, baking powder and salt, stir into the creamed mixture until dough comes together. Roll dough into walnut sized balls and roll the balls in sugar. Place them on an unprepared cookie sheet about 2 inches apart.
  3. Bake cookies 10 to 12 minutes in the preheated oven, until bottom is light brown. Remove from baking sheets to cool on wire racks.

2/3 cup shortening
2/3 cup butter
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/3 cup granulated sugar for decoration


  • 1 teaspoon vanilla extract


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
  2. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
  3. Bake in preheated oven for 25 to 30 minutes. Do not overcook.
  4. To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners’ sugar. Frost brownies while they are still warm.

Alfredo Sauce

  • 3 tablespoons sweet butter
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 2 cups heavy cream
  • 1/4 teaspoon white pepper
  • 1/2 cup grated parmesan cheese
  • 3/4 cup mozzarella cheese
  • 1.  Melt butter in medium saucepan with olive oil over medium/low heat.

    2.  Add the garlic, cream, white pepper and bring mixture to a simmer.

    3.  Stir often.

    4  Add the Parmesan cheese and simmer sauce for 8-10 minutes or until sauce has thickened and is smooth.

    5.  When sauce has thickened add the Mozzarella cheese and stir until smooth. STIR FREQUENTLY.

    6 .  While the sauce cooks, boil noodles for 3-5 minutes.

    7.  Place pasta on serving plates and spoon sauce over pasta.

    Creamy Parmesan Dressing

    1 cup Mayo (only)

    1/4 cup cider vinegar

    1 T lemon juice

    1/2 cup parmesan cheese

    1 clove garlic (or two)

    salt and pepper to taste

    Mall Soft Pretzels

    • 2.5 teaspoons active dry yeast
    • 2 tablespoons brown sugar
    • 1 1/8 teaspoons salt
    • 1 1/2 cups warm water (110 degrees F/45 degrees C)
    • 3 to 4 cups bread flour
    • 2 cups warm water (110 degrees F/45 degrees C)
    • 2 tablespoons baking soda
    • 2 tablespoons butter, melted
    • 2 tablespoons coarse kosher salt
    1. In a large mixing bowl, dissolve the yeast, brown sugar and salt in 1 1/2 cups warm water. Stir in flour, and knead dough on a floured surface until smooth and elastic, about 8 minutes. Place in a greased bowl, and turn to coat the surface. Cover, and let rise for one hour.
    2. Combine 2 cups warm water and baking soda in an 8 inch square pan. Line 6 baking sheets with parchment paper.
    3. After dough has risen, cut into 12 pieces. Roll each piece into a 3 foot rope, pencil thin or thinner. Twist into a pretzel shape, and dip into the baking soda solution. Place onto parchment covered baking sheets, and let rise 15 to 20 minutes.
    4. Preheat an oven to 450 degrees F (230 degrees C).
    5. Bake in the preheated oven for 8 to 10 minutes, or until golden brown. Brush with melted butter, and sprinkle with coarse salt, garlic salt or cinnamon sugar.

    Banana Oatmeal Bread

    1¼ cups all-purpose flour
    ½ cup brown sugar (not packed)
    ½ tsp table salt

    ½ tsp baking soda 

    ¼ tsp baking powder

    1 large egg, beaten

    2 medium egg whites, beaten

    1 tbsp canola oil

    3 ripe large bananas

    1 cup uncooked old-fashioned oats

    1. Preheat oven to 350° F. In a large bowl, stir together dry ingredients. Add whole egg, egg whites and oil; mix thoroughly.
    2. In a medium bowl, mash bananas with a potato masher or fork. Add bananas and oatmeal to batter.

     3. Spray a loaf pan with cooking spray. Pour batter into pan and bake until top of loaf is firm to touch, 45 to 55 minutes. Remove from oven and allow to cool in pan for 5 minutes. Flip out and cool on a wire rack for another 10 minutes.

    Nutritional value per serving: 190 calories; 2.8 grams fat; 2.3 grams fiber

    Creamy Chicken (Crockpot)

    4 boeless, skinless chicken breast

    1 envelope dry italian or ranch salad dressing mix

    1/4 cup water

    8 oz package cream cheese, softened

    1 can cream of chicken soup

    1 can (4oz) mushrooms, drained

    Place chicken in slow cooker.  Sprinkle salad dressing mix over chicken and slowly pour water over the top.  Cover and cook on low 3 hours.  Combine cheese and soup until blended.  Stir in mushrooms.  Pour over chicken. Cover and cook on low 1 hour or until chicken juices run clear.  Serve over rice.  (f chicken is cooked longer it becomes more “shredded” when mixed with the other ingredients.  Just keep stirring for this effect.)

    From: Sarah Palmer

    Cafe Rio (Pork Tacos)


    2 lbs pork roast

    1 cup brown sugar

    2 medium salas

    - Cook in crock-pot aproximately 8 hours


    2 cups of chicken broth

    small cans chiles

    small diced onions



    Diced green onions


    1 cup mayo

    1 cup buttermilk

    1 tea spoon lime juice to taste

    1 T minced galirc

    4 T of green salsa

    1/2 bunch cilantro

    Put in blender and mix, store overnight for better taste.

    Put pork, rice, dressing, lettuce and cheese in a burrito.

    From: Alisa Matthies

    Chocolate Cake


     2 cups sugar

    1 ¾ cups AP flour

    ¾ cups baking cocoa

    1 tsp salt

    1 ½ tsp baking soda

    1 ½ tsp baking powder

    1 cup whole milk

    1 cup boiling water

    ½ cup vegetable oil

    2 eggs lightly beaten

    1)      Make Icing – let it cool while you do this.

    2)      Preheat oven to 350 with racks in the middle.

    3)      Prepare 2 9” cake pans – preferable dull rolled aluminum (no dark or really shinny finishes) by buttering them with your fingers, then place a parchment round in the bottom and re-butter the entire pan – including the paper and then flour.  Set aside.

    4)      Place sugar, flour, cocoa, baking power, baking soda, and salt in the bowl of a stand mixer fitted with the paddle attachment.  Mix dry at lowest speed to combine.

    5)      Stir in eggs, milk and oil.  Once fully combined move speed up to medium and mix for 3 minutes.

    6)      Drop speed back to lowest – and add boiling water (yes still boiling).  The batter will appear way to thin – it’s not.

    7)      Divide the batter evenly between both pans

    8)      Bake until a toothpick comes out clean in the center.  Approximately 30-40 minutes but can really vary depending on the oven and bake ware.

    9)      Let cool in the pans for 10 minutes.

    10)   Turn out on to cooling racks – peel off the parchment and let cool completely.

    11)   Make sure the cakes are completely cool – using a long knife (sereated is best) slice off the top of each cake to make them completely level.

    12)   Place first cake on the board or plate.  Frost the top only of this cake – place the 2nd cake cut side down on top and press to level.

    13)   Apply a very thin layer of icing over the entire cake.  Refrigerate for 30-45 minutes to firm the icing.

    14)   Apply the remaining icing.


     1 cup heavy whipping cream

    1 ¼ cups regular granulated sugar

    1 stick unsalted butter – cut into cubes

    5 oz unsweetened baking chocolate finely chopped

    1 tsp vanilla

     1)      In sauce pan stir cream and sugar together.  Bring to boil slowly over medium heat – stirring frequently.

    2)      Once this reaches a boil reduce heat to low/med-low so it just maintains a simmer and bubbles.  Stir frequently for 6 minutes.

    3)      Stir in butter cubes and chocolate.  Remove heat.  Stir until completely melted.

    4)      Immediately transfer to a bowl (metal if possible) and stir in vanilla. 

    5)      Place bowl in cool place on a rack if possible..  Lightly whisk every 10-15 minutes until sets up to the thickness of mayonnaise.  Takes 1-2 hours to completely setup.

    From: Josh Harmon

    Pumpkin bread

    1 (15oz) can pumpkin puree

    4 eggs

    1 c oil

    2/3 c water

    3 c white sugar

    3 1/2 c flour (bread flour best)

    2 t baking soda

    1 1/2 t salt

    1 t ground cinnamon

    1 t ground nutmeg

    1/2 t ground cloves

    1/4 t ground ginger

    preheat oven to 350.

    Mix together wet ingredients and in a separate bowl whisk dry ingredients together, then pour into wet ingredients.

    Pour into loaf oiled pans, makes about 3 loafs.

    « Previous posts Back to top